Pakora Kadhi Recipe – Authentic Indian Gram Flour Fritters in Yogurt Curry

Last Updated on 3 months by Neha Deshmukh

Pakora Kadhi Recipe – Authentic Indian Gram Flour Fritters in Yogurt Curry

Hello friends! Today, I’m sharing a recipe that’s close to my heart – Pakora Kadhi. It’s the ultimate comfort food, a beautiful blend of crispy, savory pakoras swimming in a tangy, flavorful yogurt-based curry. This dish always reminds me of my grandmother’s kitchen, filled with the warm aromas of spices. It’s a bit of work, but trust me, every bite is worth it!

Why You’ll Love This Recipe

Pakora Kadhi is more than just a meal; it’s an experience. The contrasting textures – the crunch of the pakoras against the smooth kadhi – are simply divine. Plus, it’s incredibly satisfying and warming, perfect for a cozy night in or a festive gathering. It’s a dish that truly embodies the spirit of Indian home cooking.

Ingredients

Here’s what you’ll need to create this magic:

• 2 cups curd / plain yogurt
• 1/3 cup besan (gram flour) – for the kadhi
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 red chili
• 1 tsp jeera (cumin seeds)
• 2 tsp oil
• 1.5 cups besan (gram flour) – for the pakoras
• 1 onion, finely chopped
• 1 potato, grated
• 1 tsp red chili powder
• 1 tsp jeera (cumin seeds)
• 1/2 tsp baking powder
• 1 cup water
• Salt to taste
• A pinch of hing (asafoetida)
• Coriander leaves for garnish

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Besan (Gram Flour): Types and Uses

Besan is the star of the show! You’ll need it for both the pakoras and the kadhi. Make sure your besan is fresh – it should smell nutty and not stale. There are different types of besan available; for this recipe, a standard, finely ground besan works best.

Curd/Yogurt: Choosing the Right Consistency

The yogurt is key to a smooth, tangy kadhi. I prefer using full-fat yogurt for a richer flavor, but low-fat works too. If your yogurt is very thick, whisk it well with a little water to get a pourable consistency.

Hing (Asafoetida): The Secret Umami Ingredient

Don’t skip the hing! It adds a unique savory depth that you won’t get from anything else. A little goes a long way, so just a pinch is perfect. If you’re not familiar with hing, it has a pungent smell in its raw form, but it mellows out beautifully when cooked.

Regional Variations in Spice Levels

Pakora Kadhi varies across India. Some regions prefer a milder kadhi, while others like it fiery hot! Feel free to adjust the amount of red chili powder to your liking. My family loves a good kick, so I usually lean towards the spicier side.

Step-By-Step Instructions

Alright, let’s get cooking!

First, let’s make the pakora batter. In a bowl, combine 1.5 cups of besan, chopped onion, grated potato, 1 tsp red chili powder, 1 tsp jeera, a pinch of hing, 1/2 tsp baking powder, salt, and water. Mix well until you have a thick, coating batter.

Now, heat oil in an aebleskiver pan or a deep fryer. Carefully drop tablespoon-sized portions of the batter into the hot oil and fry until golden brown and crispy. Drain the pakoras on paper towels to remove excess oil.

While the pakoras are frying, let’s prepare the kadhi. In a separate bowl, whisk together 2 cups of yogurt, 1/3 cup besan, 1/2 tsp turmeric powder, 1 tsp red chili powder, salt, and water until smooth.

Heat 2 tsp of oil in a kadai (or a deep pan). Add 1 tsp jeera and 1 red chili, and let them splutter. Pour in the kadhi mixture and cook on low heat, stirring constantly, for 5-7 minutes until it thickens.

Gently fold in the fried pakoras into the kadhi just before serving. This keeps them nice and crispy!

Garnish with fresh coriander leaves and serve hot with roti or steamed rice.

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

Achieving the Perfect Pakora Crispness

Make sure your oil is hot enough before frying the pakoras. Also, don’t overcrowd the pan – fry them in batches.

Preventing Khadi from Spluttering

Keep the heat on low and stir continuously while cooking the kadhi. This will prevent it from sticking to the bottom and spluttering.

Balancing the Tanginess of the Kadhi

If the kadhi is too tangy, add a teaspoon of sugar to balance the flavors.

Variations

Want to switch things up? Here are a few ideas:

Vegan Pakora Kadhi

Substitute the yogurt with a plant-based yogurt alternative. Coconut yogurt works particularly well!

Gluten-Free Considerations

Besan is naturally gluten-free, but always check the packaging to ensure it hasn’t been processed in a facility that also handles gluten.

Spice Level Adjustment (Mild, Medium, Hot)

Adjust the amount of red chili powder to suit your preference. For a mild kadhi, use 1/2 tsp, for medium, use 1 tsp, and for hot, use 1.5 tsp or more.

Festival Adaptations (Diwali, Holi)

Pakora Kadhi is a popular dish during festivals like Diwali and Holi. You can add seasonal vegetables like spinach or cauliflower to the pakoras for a festive touch.

Serving Suggestions

Pakora Kadhi is best enjoyed hot! It pairs perfectly with roti, steamed rice, or even a side of jeera rice. A simple salad adds a refreshing contrast.

Storage Instructions

Leftover Pakora Kadhi can be stored in an airtight container in the refrigerator for up to 2 days. The pakoras will lose some of their crispness, but the flavors will still be delicious.

FAQs

Let’s answer some common questions:

What is the best way to prevent the pakoras from becoming soggy?

Fry them in hot oil and drain them on paper towels immediately. Don’t add them to the kadhi until just before serving.

Can I make the khadi ahead of time?

You can prepare the kadhi base (without the pakoras) and store it in the refrigerator for up to a day. Add the pakoras just before serving.

What can I substitute for hing (asafoetida)?

While there’s no perfect substitute, you can try a pinch of garlic powder or onion powder. It won’t have the same unique flavor, but it will add some savory depth.

Is it possible to bake the pakoras instead of frying?

Yes, you can! Preheat your oven to 200°C (390°F) and bake the pakoras on a baking sheet lined with parchment paper for 15-20 minutes, flipping halfway through. They won’t be as crispy as fried pakoras, but they’ll still be tasty.

How do I adjust the consistency of the khadi?

If the kadhi is too thick, add a little water. If it’s too thin, cook it for a few more minutes, stirring constantly.